Microbiological and color aspects of cooked sausages made from a standardized porcine blood cell concentrate

Journal of Food Protection

Volumn 70, Issue 5, 2007, Pages 1181-1186

  Nowak, Bernhard ^a   Heise, Adolf ^a   Tarnowski, Nikolai ^a   Von Mueffling, Theda ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI (CLASS); BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; STAPHYLOCOCCUS; SUIDAE; SUS;

EID: 34249042602     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.5.1181     Document Type: Article

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